Homemade Candy Corn by Girly Obsessions

HAPPY HALLOWEEN!  My cousin and founder of Girly Obsessions experimented with making Homemade Candy Corn! I know this is a candy that you either love or hate, for me it is a total LOVE relationship and I am sad that she lives far enough away that I couldn't sneak over for some homemade Candy. I guess I will have to try it out myself!

This looks like a great activity to make with your kids - you can make into any shape & color to match the occasion.

Check out how to make Candy Corn over on Girly Obsessions!

Tuna Helper JK Style

In the past I have shown you Chicken and Hamburger Helper and today we have Tuna Helper! You all know I am all about fresh ingredients and being as healthy as we can be in our food choices but some days I am just short on time and resort to processed foods to help me get dinner on the table quicker. Today's meal is one of those, it utilizes a box of Kraft Mac-n-Cheese but makes it a healthier entree by adding a good protein, lots of vegetables and prepares the cheese sauce using healthier options than the traditional preparation.



Tuna Helper, JK Style: Serves 3

(1) Box Kraft 3 Cheese Mac-n-Cheese
1TB Butter - melted
1/4C Sour Cream (I use Daisy's Light)
5oz Canned Tuna (packed in water, drained)
1tsp Olive Oil
1lbs Asparagus

Bring a pot of salted water to a boil and cook the pasta until al dente, drain and set to the side. While the pasta is cooking mix the melted butter, sour cream and cheese packet together and set to the side.

Now you can cook the asparagus! First you need to trim the hard ends from the stalks and discard. Then cut the remaining asparagus into 2-3" segments and toss with the olive oil and some salt and pepper. Place in a large skillet over medium heat and saute until the asparagus is vibrant green, still crunchy but cooked through.

Everything should be cooked now and we can assemble! First mix the pasta with the cheese sauce then add the asparagus and drained tuna to the pot and stir it all together. Serve and Enjoy!

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WW: 9 Points Plus / serving

Happy Halloween!

Hello Everyone, I know I am a few days early but wanted to say Happy Halloween!



I hope you all have a safe holiday. Jillian's Kitchen is centered in Baltimore, MD and is likely to be without power for the next few days as Hurricane Sandy hits. No worries I will be back and am going to continue cooking and blogging once the storm settles - See you all in November!

- Jillian

Sausage Egg Noodle Lasagna

I was so excited last year when my friend told me about her Egg Noodle Lasagna and since then I have experimented with making it with Chicken and now with Sausage. I love it, I can't get enough of it, I can cook it so much faster than regular lasagna and it makes lasagna a weeknight meal.



Sausage Egg Noodle Lasagna: Serves 8

4 Hot Italian Turkey Sausage - Chopped into bite size pieces (I like Shadybrook brand)
12oz Egg Noodles
1-1-1/2C Zucchini – Chopped
1tsp Olive Oil
2 Garlic Cloves – Minced
1/2C Onion – Diced
1 Bell Pepper – Chopped
1C Ricotta (I use Part Skim)
4oz Mozzarella (Park Skim Shredded)
1/2C Parmesan Cheese – Shredded

Tomato Sauce:
(2)15oz Cans Tomato Sauce
15oz Canned Diced Tomatoes - Drained
3oz Canned Tomato Paste
1/4tsp Garlic Powder
1/4tsp Onion Powder
2tsp Dried Basil
1TB Dried Oregano
1 Bay Leaf

First I like to make my tomato sauce, if you want to do this faster you can just buy pre-made sauce but I promise this can be done and simmering on the back burner while you make everything else with little to no fuss. Just put all of the sauce ingredients in a sauce pot, stir to incorporate and bring up to a low simmer. Stir once every few minutes and before using in the lasagna remove the bay leaf and discard.

While your sauce is warming up bring a pot of salted water to a boil and add the egg noodles, cook until al dente, you do not want the noodles super soft as they are going to continue cooking in the oven. Once cooked drain and return to the pot.

Mix the ricotta and Parmesan together and put to the side - I like to add a dash of basil and oregano to the mix to make it just a little more tasty.

Okay...sauce is doing its thing, pasta is cooking, cheese is mixed, now you can make the rest! Place a large skillet over medium heat, add the olive oil and garlic and after a minute or so the garlic should be nice and fragrant, add the sausage, bell pepper, onion and zucchini with some salt and pepper and saute until the vegetables and sausage are cooked through - approximately 8-10 minutes. Remove from the heat.

Okay now that everything is cooked we can assemble! Preheat your oven to 375 & grease a large casserole dish. Mix the noodles and sauce together, then in a large casserole dish place 1/3 of the noodles then half of the cheese mix and half of the sausage mix - spread it around evenly (I like to drop spoonfuls of the cheese then smush it around with a large spoon or spatula). Repeat noodles, cheese and sausage and then top with the remaining noodles. Place in the oven and cook for 30 minutes, remove and add the mozzarella cheese to the top and return to the oven for another 10 minutes until the cheese is completely melted.

Remove from the oven and let it sit for 5-10 minutes, slice and scoop then enjoy!

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WW: 9 Points Plus / serving

Breakfast Sausage & Grits

I can't believe I'm saying this recipe came from my sister, Ms. "I don't like grits, gross" has been converted and is actually sending me things to try with grits! This is a little different than hers in the way I prepared my grits and I also added some more vegetables but the idea of the recipe is all hers.



Breakfast Sausage & Grits:
Grits:
2C Water
1C Grits
3C Milk
1/4C Cream Cheese (I use 1/3 less fat)
Salt & Pepper

Topping:
12 Breakfast Turkey Sausage Links - Chopped into bite size pieces (I use Shady Brook Brand)
1 Small Onion - Chopped
1 Small Zucchini - Chopped
1tsp Olive Oil
Salt & Pepper

In a sauce pot bring the water to a boil and slowly whisk in the grits. Keep stirring as it thickens and once it gets really thick slowly add in the milk continuing to whisk. Add some salt and pepper and keep the grits at a low simmer stirring occasionally. The grits will thicken, slowly absorbing all the milk. Once they have gotten really thick add the cream cheese and stir, allowing it to melt into the grits, taste test and add more salt/pepper as needed, remove from the heat and cover.

While the grits are doing their thing you can make the sausage mixture. In a large skillet add the olive oil over medium heat and once the pan is hot add the sausage, onions and zucchini with some salt and pepper (be light on the salt as the sausage will help flavor the veggies) Cook until the sausage is completely cooked and the zucchini and onions are tender, approximately 7-8 minutes.

Once the grits and sausage mixture are done cooking you can assemble! Place a generous scoop of grits in a bowl and top with the breakfast sausage, now enjoy!

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WW: 11 Points Plus / serving @ 4 servings
9 Points Plus / serving @ 5 servings

Cream Cheese Spaghetti

I think I will always be a pasta addict. If I could manage to eat it every day every meal and not gain 128301830 pounds I would do it. I love finding new ways to have a bowl of pasta with fun sauces and think this one is a great deceptive sauce. It is creamy and decadent without any guilt, my favorite kind of sauce!



Cream Cheese Spaghetti: Serves 2-3

6oz Pasta
6TB Cream Cheese (I use 1/3 less fat)
6TB Tomato Sauce
1/4tsp Dried Basil
1/4tsp Dried Oregano
1/8tsp Garlic Powder

Bring a pot of salted water to a boil and cook pasta until al dente. While the pasta is cooking mix together the remaining ingredients (I used my blender but a fork will do well enough). Once the pasta is done cooking drain it and return the noodles to the pot. Add the sauce to the pasta and turn over low to medium heat and toss together for 1-2 minutes to heat the sauce through. Remove from the heat, cover with a lid and let it sit for 2-3 minutes then serve and enjoy!

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WW: 11 Points Plus / serving @ 2 servings
7 Points Plus / serving @ 3 servings

Creamy Mashed Cauliflower

Recently I have been looking for ways to use frozen vegetables. While I prefer fresh 99% of the time, it isn't always available and frozen is often cheaper which always helps! I know some people say that mashed cauliflower tastes like mashed potatoes, I think those people are in denial, it doesn't taste like mashed potatoes, it takes like mashed cauliflower! The beautiful thing for me is that I like the taste of mashed cauliflower and decided to expand on the typical milk and butter that I usually mash it with and I am glad I did. This is a very tasty side dish and will make your family happy to not have just plain old steamed cauliflower on their plates.



Creamy Mashed Cauliflower: Serves 2-4

1lbs Bag Frozen Cauliflower
1/4C Light Sour Cream (I use Daisy's Brand)
1TB Butter
Salt & Pepper

Cook the cauliflower either in a steam basket over boiling water or place in a sauce pot with approximately 1" of water and cook until the cauliflower can easily be pierced with a fork. Once completely cooked drain and place in a mixing bowl and add the butter and sour cream with salt and pepper and either with a mixer or a potato masher break up the cauliflower and mix everything together. The butter will melt into the cauliflower and the sour cream adds something special. I promise your family will be asking for this again and again.

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WW: 3 Points Plus / serving @ 2 servings
2 Points Plus / serving @ 3 servings
1 Points Plus / serving @ 4 servings

Spicy Teriyaki Salmon

When I go food shopping I often pick up some fresh fish for my lunch or dinner on the weekends and when I saw salmon on sale I knew what was for lunch! My go to salmon has always been my Maryland Style Salmon, using Old Bay, Basil, Lemon and Garlic to marinate the salmon in. Today I decided to try something different and spent a few minutes staring at the refrigerator door before I decided to go Asian in my flavors. This salmon is delicious on its own, but would also be wonderful on a salad or some friend rice.



Spicy Teriyaki Salmon: Serves 2

(2) 6oz Salmon Fillets
1/4C Teriyaki Sauce (La Choy Brand)
1tsp Soy Sauce
1tsp Sriracha

Mix the teriyaki sauce, soy sauce and sriracha together and with a pastry brush spread evenly over the salmon and let sit for 10-15 minutes. Place in a 375° oven for approximately 15 minutes until a fork inserted in the center of the salmon easily flakes the fish. Remove from the oven, let it sit for a minute then serve and enjoy!

Tip: I use La Choy brand teriyaki sauce, it is a sweeter sauce. If you are not using La Choy brand I suggest omitting the soy sauce from the recipe and adding a tablespoon of honey.

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WW: 7 Points Plus / serving @ 2 servings

Jillian's Kitchen Top 10 - Fall 2012 Edition

Welcome to the Jillian's Kitchen Top 10 Fall 2012 Edition! I know I said I would do this every six months, but me being me I am off by a month or two! The last eight months have really changed the users of Jillian's Kitchen thanks to the introduction of Pinterest! I have seen many new users and interest in some older posts. I love hearing your feedback on recipes you have tried, recipes you want to try and how they have changed your attitude on being able to eat healthy. I hope to continue finding new ways to eat healthy and have some great ideas for this fall.

So without further delay here are the Top 10 most popular recipes on Jillian's Kitchen since our First Birthday back in February!

Jillian's Kitchen Top 10 - Fall 2012 Edition

10. Chicken Chili Tortilla Casserole: I love this casserole, I was introduced to it in college and have adapted it slightly to meet my tastes and really enjoy it. It is my version of a Mexican Lasagna

9. Pizza Dough: I finally, FINALLY, found a pizza crust recipe that tastes like a restaurant or delivery pizza. This is so great and reheats really well (in the oven!).

8. Mini Chicken Pot Pies: Pot Pie is a great wonderful comfort food and I often have a rough time deciding if half the pie is a serving or a whole pie (someone once said it was an 1/8 of a pie....they must have super restraint!)... This recipe was great for me because I can make just a few muffins and not have to worry about having a ton of left overs. It was also really quick and has the same great taste of a regular pot pie.



7. Chicken Taco Muffins: Similar to the Mini Chicken Pot Pies this recipe also lets you control exactly how much you make. It was also an easy way for me have taco's in a different way. I often get a box of tortilla shells, use 2 then watch the rest go stale before I get around to using them again so this was a great alternative for me.

6. Slow Cooker Hawaiian BBQ Chicken: Such an easy recipe with very few ingredients that will please a crowd. It is great on its own, on a roll or on a pizza!

5. Garlic Chicken in a Tomato Cream Sauce: Down from #3 at the Birthday Top 10 this recipe has managed to stay on the list and for good reason. It is a great easy and impressive recipe for anyone you want to make a nice meal for.



4. Cabbage Roll Casserole: This recipe was last seen at the #1 slot of the Birthday Top 10 but is still holding at a respectable fourth place a respectable 18 months after I came up with it. It is one of those recipes that gets even better the next day as all the flavors meld together.

3. Maryland Macaroni Salad: I love this macaroni salad. It is a classic macaroni salad with Old Bay steamed shrimp giving it a Maryland Flair. It is and always will be a staple at any family gathering of mine.

2. Baked Oatmeal: I have made many different versions of baked oatmeal, Pumpkin, Banana Bread, Apple Pie, Strawberry Banana, Blueberry Lemon, and will be working on a Gingerbread Type soon. This is my breakfast most days of the week and I absolutely love it, apparently you all do too!

1. Lemon Peppermint Stick: The lucky #1 place holder! Possibly the simplest recipe on Jillian's Kitchen the only ingredients are Lemon's and Peppermint Sticks. No cooking required! This is something you will find at local fairs in the spring and summer in Maryland and reminds me of my childhood.

Pumpkin Spice Syrup by Girly Obsessions

I love Girly Obsessions, a wonderful blog that keeps me up to date on all things fashion, celebrities, makeup and fun baking and cooking adventures. This week Girly Obsessions creator, Ashley, made homemade Pumpkin Spice Syrup to make homemade Pumpkin Spice Lattes! Check out their wonderful post to find out how you can make your own Pumpkin Spice Syrup to add to lattes, pancakes, waffles, etc.

Jambalya

As much as I love spicy food I had never had Jambalaya. After seeing some pinterest recipes I finally found one for the slow cooker and decided to give it a try. I thought it was really great and have only made a few changes to the original recipe from All Recipes.



Jambalaya: Serves 8

2C Rice
1TB Butter
1lbs Shrimp - Peeled & Deveined
1C Fat Free Chicken Broth
1lbs Chicken Breast (boneless/skinless)
6oz Tomato Paste
14oz Smoked Turkey Sausage
28oz Can Diced Tomatoes (do not drain!)
1 Onion - Chopped
1 Bell Pepper - Chopped
1C Celery - Chopped
2tsp Dried Oregano
2tsp Dried Parsley
2tsp Cajun Seasoning
1tsp Cayenne Pepper
1/2tsp Thyme

Put everything but the following ingredients in the crock pot on low for 2 hours: rice, butter, shrimp, chicken & sausage. After 2 hours add the chicken and sausage to the crock pot - I cut the chicken into 2" cubes, and sausage into thick slices. Continue to cook another 4-5 hours until the chicken is cooked through. Add the shrimp and cook another 30-40 minutes until they are cooked through as well. When you add the shrimp you can cook the rice by placing 4C of water and the butter with a pinch of salt in a sauce pot and bring to a boil. Once boiling add the rice, stir once, reduce to a simmer, cover with a lid and let it cook until the water has all been absorbed into the rice. Remove from the heat, fluff with a fork and get ready to eat.

Place a scoop of rice into a bowl then ladle the jambalaya goodness right over top of it and enjoy!

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WW: 10 Points Plus / serving